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Journal of Food Science|January 18, 2013
Inactivation of Vibrio parahaemolyticus in hard clams (Mercanaria mercanaria) by high hydrostatic pressure (HHP) and the effect of HHP on the physical characteristics of hard clam meatGabriel K Mootian, George E Flimlin, Mukund V Karwe, et al.Journal of Food Science|February 23, 2012
The profile in polyphenols and volatile compounds in alcoholic beverages from different cultivars of mulberryChen Juan, Kan Jianquan, Tang Junni, et al.Journal of Food Science|February 8, 2013
Antimicrobial and antioxidant activities of Cichorium intybus root extract using orthogonal matrix designHaitao Liu, Quanzhen Wang, Yuyan Liu, et al.Journal of Food Science|February 8, 2013
Optimum cooking conditions for shrimp and Atlantic salmonLauren Brookmire, P Mallikarjunan, M Jahncke, et al.Journal of Food Science|February 13, 2013
The use of wavelength dispersive X-ray fluorescence in the identification of the elemental composition of vanilla samples and the determination of the geographic origin by discriminant function analysisEllen Hondrogiannis, Kathryn Rotta, Charles M ZapfJournal of Food Science|February 13, 2013
Antimicrobial effect of bacteriocin KU24 produced by Lactococcus lactis KU24 against methicillin-resistant Staphylococcus aureusNa-Kyoung Lee, Eun Jin Han, Kyoung Jun Han, et al.Journal of Food Science|March 6, 2013
Jujube honey from China: physicochemical characteristics and mineral contentsJuan Zhou, Zhirong Suo, Pinpin Zhao, et al.Journal of Food Science|March 6, 2013
Characterization of cucumber fermentation spoilage bacteria by enrichment culture and 16S rDNA cloningFred Breidt, Eduardo Medina, Doria Wafa, et al.Journal of Food Science|March 6, 2013
Development of Pistachio (Pistacia vera L.) spreadAhmad Shakerardekani, Roselina Karim, Hasanah Mohd Ghazali, et al.Journal of Food Science|March 8, 2013
Antimicrobial effects of allyl isothiocyanate and modified atmosphere on Pseduomonas aeruginosa in fresh catfish fillet under abuse temperaturesYu-Hsin Pang, Shiowshuh Sheen, Siyuan Zhou, et al.Pageof 884